Wednesday, November 18, 2015

Chicken Stuffed Bell Peppers

Prep Time: 20 min.
Cooking Time: 54 min.


4                 Medium Bell Peppers (any color), cut in half, seeds removed
2 Tsp.         Olive Oil
1                 Medium Onion, chopped
2 Cloves     Garlic, finely chopped
1 1/2 lb.      Raw Chicken Breast, boneless skinless; chopped into 3/4-inch pcs or shredded
1 Tsp.         Ground Chili Powder
1 Tsp.         Ground Cumin
1/4 Tsp.      Sea Salt (or Himalayan Salt)
1/4 Tsp.      Ground Black Pepper
1 Cup         Low-Sodium Healthy or Homemade Tomato Sauce
2 Cups        Cooked Quinoa
1 Cup         Canned Black Beans, drained, rinsed
1 Cup         Frozen Corn Kernels
5 Tbsp.      Chopped Fresh Cilantro, reserve some for garnish
1 Tbsp.      Fresh Lime Juice
1 Cup        Shredded Monterey Jack Cheese

                  Hot Pepper Sauce (to taste; optional)


1. Preheat Oven to 375*F
2. Place bell peppers, skin side down, in large baking dish, set aside
3. Heat oil in large non-stick skillet over medium heat
4. add onion; cook, stirring frequently for 4-5 minutes or until onion is translucent
5. Add garlic; cook, stirring frequently for 1 minute
6. Add chicken, chili powder, cumin, salt and pepper; cook, stirring frequently for 5 minutes or until chicken is no longer pink
7. Add tomato sauce, quinoa, beans, corn, cilantro, and lime juice. Reduce heat to medium-low; cook, stirring occasionally for 3-5 minutes or until heated through
8. Add heaping 1/2 cup of chicken mixture to each pepper half; cover lightly with foil
9. Bake for 35 minutes, or until peppers are tender; remove foil
10. Top each pepper evenly with cheese. Bake for 3 minutes or until cheese is melted
11. Serve sprinkled with cilantro and hot sauce (if desired)

No comments:

Post a Comment